Cooking & Food (8 results)

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The Influence of Chemistry on New Foods and Traditional Products
The Influence of Chemistry on New Foods and Traditional Products

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R918.67
Microbial Toxins and Related Contamination in the Food Industry
Microbial Toxins and Related Contamination in the Food Industry

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R983.10
Loricate Ciliate Tintinnids in a Tropical Mangrove Wetland
Loricate Ciliate Tintinnids in a Tropical Mangrove Wetland

Santhosh Kumar Sarkar

This book is an integrated approach to present a detailed case study in order to address the taxonomic and ecological features of this planktonic choreotrich pr...

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R1004.58
Computational Fluid Dynamics Applications in Food Processing
Computational Fluid Dynamics Applications in Food Processing

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Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting th...

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R968.79
Ascorbic Acid in Plants
Ascorbic Acid in Plants

Yuyang Zhang

Ascorbate acid (AsA) is an important antioxidant in plants, playing important roles in various physiological processes. Humans have lost the ability to synthesi...

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R1026.07
Food Safety = Behavior
Food Safety = Behavior

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R589.21
Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent

A. S. Anitha Begum

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R925.84
Quality Management Systems for the Food Industry
Quality Management Systems for the Food Industry

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R807.51
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